Frittata – it’s actually not in the name. “Frittata” comes from the Italian word friggere which roughly translates to “fried.” Luckily, there’s nothing fried about this wonderful, bariatric-friendly breakfast! These convenient, to-go portions are ideal for a quick meal or snack during the day.
Preheat oven to 350°F.
Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.
Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 minutes or until just set. Cool on a wire rack for 2 to 3 minutes. Carefully run an offset spatula or butter knife around edges to loosen frittatas.
Serving Size: 1 frittata
|Nutritional Analysis||Per Serving|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Dietary Fiber||1 g|
This recipe comes courtesy of CookingLight, and was written up by Ann Taylor Pittman.